Save My air fryer sat gathering dust until a friend mentioned she'd been making croutons in hers, and something clicked. I had half a loaf of sourdough turning stale, and suddenly I understood why she was obsessed—eight minutes later, I pulled out these impossibly golden, crunchy cubes that tasted nothing like the sad store-bought version I'd been buying for years. The garlic hit first, then the herbs, and the texture was so satisfying I nearly ate the whole batch before dinner.
Last winter I brought a container of these to a potluck soup night, mostly as an afterthought. A guest who'd been quiet all evening suddenly came alive when she tasted one, and we ended up laughing about how something so simple could spark actual joy. That's when I realized these croutons were more than a shortcut—they were a small way to make people feel cared for.
Ingredients
- Sourdough bread, day-old, cut into 1-inch cubes (4 cups): Using yesterday's bread is the whole secret—it has less moisture, so it crisps instead of getting chewy, and sourdough's tang becomes even more pronounced when it's stale.
- Extra-virgin olive oil (3 tbsp): Don't skimp on quality here; the oil carries all the garlic and herb flavor directly onto every surface, so good oil makes a noticeable difference.
- Garlic, finely minced (2 cloves): Mincing rather than pressing keeps the pieces visible and gives you little bursts of intensity throughout each bite.
- Dried Italian herbs (1 tsp): A blend of basil, oregano, and thyme works best, but you can use whatever you have—dried herbs concentrate their flavor when air fried, so they bloom.
- Sea salt (½ tsp) and freshly ground black pepper (¼ tsp): These aren't just background noise; they brighten everything and remind your mouth you're eating something intentional.
- Fresh parsley, finely chopped (2 tbsp): Optional, but worth it—the color looks lively, and fresh herbs against warm croutons create a flavor you can't quite name but absolutely want again.
Instructions
- Wake up your air fryer:
- Heat it to 375°F for a couple minutes so it's actually ready when you need it. A cold air fryer means soggy croutons, and we're not doing that.
- Build your coating:
- In a bowl big enough to toss comfortably, whisk together the olive oil, minced garlic, dried herbs, salt, and pepper until it looks like a thin, fragrant paste. Smell it now—you're already winning.
- Coat every surface:
- Drop your bread cubes into the bowl and toss, using two spoons if needed, until every piece glistens and no white bread is showing through. It should look almost wet, but the oil is doing its job.
- Arrange and air fry:
- Spread the croutons in a single layer in your air fryer basket—touching is okay, but try not to stack them. If your batch is huge, cook in two rounds rather than cramming them in.
- Shake halfway through:
- At the 4-minute mark, shake the basket or stir with a spatula so everything browns evenly. The croutons should go from golden to deeper gold in the last few minutes.
- Rest and finish:
- Let them cool in a bowl for a minute, then toss with fresh parsley if you're using it. They'll crisp up even more as they cool, which is the magic part.
Save There's something almost meditative about the ritual of making these—the mincing, the tossing, the waiting by the air fryer listening for that gentle hum to shift. My daughter now asks for them specifically, and I've started making double batches just so she can steal a handful before they make it to dinner. Food doesn't have to be complicated to feel like love.
Why Sourdough Works Best
Sourdough has a tighter crumb than regular bread, which means it holds onto the oil and seasoning instead of absorbing it all and going limp. The tanginess also deepens in an air fryer, creating this subtle complexity that makes people ask what's in them. Regular bread croutons are fine, but sourdough croutons feel intentional in a way that's hard to describe until you taste them side by side.
Making Them Your Own
Once you understand the basic formula—stale bread plus oil plus whatever seasonings you love, cooked hot and fast—you can wander. I've made versions with rosemary and lemon zest, others with smoked paprika and garlic, and one experimental batch with everything bagel seasoning that shouldn't have worked but absolutely did. The air fryer's heat locks in whatever flavor you choose, so don't be afraid to play around.
Storage and Serving
These stay crispy in an airtight container for up to a week, though they rarely last that long in my house. They're perfect scattered over Caesar salads or minestrone, but they're also dangerously good on their own with a drink, almost like the bread version of popcorn. The real skill is remembering you're supposed to save some for actual meals.
- Store in an airtight container to keep them crunchy; humidity is the enemy.
- Add a teaspoon of grated Parmesan right before air frying for an extra layer of richness.
- Make them fresh the day you need them for maximum crunch and flavor impact.
Save These croutons taught me that sometimes the best kitchen discoveries come from trying to use up what you already have. Now I find myself buying bread with the end goal of letting it go stale, just so I have an excuse to make these again.
Recipe FAQ
- → What kind of bread works best for these croutons?
Day-old sourdough bread cut into 1-inch cubes is ideal, providing the right texture and flavor.
- → Can I use fresh herbs instead of dried Italian herbs?
Yes, fresh herbs can be used but reduce the quantity slightly as they have a stronger aroma and moisture content.
- → How do I achieve extra crispness in the croutons?
Air fry the cubes until golden and shake the basket halfway through cooking to ensure even crisping.
- → Is it possible to add cheese flavor to these croutons?
Sprinkling grated Parmesan before air frying adds a rich, cheesy note to the croutons.
- → How should I store leftover croutons to maintain crunch?
Store cooled croutons in an airtight container at room temperature for up to one week.
- → Can these croutons be used for snacks?
Absolutely, their crunchy texture and seasoned flavor make them a great standalone snack option.
